soup becomes a favorite summer dessert when served with a swirl of whipped
cream. This soup freezes extremely well and may be prepared, frozen and then
thawed before serving.
1 ¾ cups water
½ cup granulated sugar
3 tablespoons Quick Cooking Minute Brand Tapioca
¾ cup frozen orange concentrate
1 (10-ounce) container raspberries with sugar
1 (15-ounce) can peach slices, drained
2 oranges, peeled and segmented
2 bananas, peeled and sliced
1 (16-ounce) can dark sweet pitted cherries, drained
In a 5-quart nonstick sauté pan, heat the water, sugar and
tapioca over medium low, stirring frequently for 10 minutes
or until tapioca is almost clear. Remove from heat.
2. Stir in orange concentrate, raspberries, drained peach slices,
orange segments, sliced bananas and drained cherries.
3. Refrigerate until cold.
4. Serve with fresh cream.
Makes 6 servings